The name says it all, this definitely was simple and done within 30 minutes. If you have a few staple ingredients lying around you can easily make this on a busy week night without having to go to the shops beforehand.
Dried spices: cumin, koriander, kurkuma and some extra garam masala (my own mix but you can also use store bought).
Freezer ingredients: chili, lemon grass, kaffir lime leaves, white fish (prawns would work great too)
Pantry ingredients: canned tomato, coconut cream, basmati rice, brown sugar, maggi or stock cube, fish sauce, tamarind concentrate
Fresh ingredients: lime, koriander, spring onion, ginger (can also be frozen), snow peas (or any other vegetable you have lying around like broccoli, courgette, carrot etc.)
A Simple Fish Curry
- Spices for curry mix
- 2 tsp Cumin
- 1 tsp Koriander
- 1 tsp Kurkuma
- 1 tsp Garam masala (I make my own mix but you can also use store bought)
- The curry
- 1 long red chili, left whole
- 1 lemon grass stalk
- 3 cm ginger, cut into thin slices (you'll remove them later)
- 2-3 kaffir lime leaves
- 1 shallot, finely chopped
- 2-3 garlic cloves, sliced
- ± 200 g white fish of choice, cut into large chunks (prawns would work great too)
- 1 can of peeled tomatoes
- ± 250 ml coconut cream
- 1 tsp brown sugar (more to taste)
- 2 maggi stock cubes or 1 vegetable stock cube
- 1/2 - 1 tbsp fish sauce (more to taste)
- 1 tsp tamarind concentrate (more to taste)
- To garnish
- Lime wedges
- Small bunch koriander, roughly chopped
- 1-2 spring onions, roughly chopped
- Snow peas, sugar snaps or any other vegetable you have lying around (like broccoli, courgette, carrot etc.)
- Crispy Chili Oil, store bought or homemade
Cook the rice according to the instructions on the packaging (I boil it for 8 minutes in salted water, drain and then let steam for a minimum of 8 minutes).
With a meat hammer or a rolling pin bruise the chili, lemon grass and ginger.
Heat some vegetable oil in a large sauce pan and add the shallot and garlic.
Sauté in medium heat for about 2 minutes.
Add the lemon grass, ginger and lime leaves, stir fry for 2 minutes.
Add the dry spices and stir through well, don't let it burn.
Add the tomatoes and half a can of water.
Add the brown sugar, stock cubes, fish sauce and the tamarind paste.
Bring the sauce to a simmer, and let bubble away for ± 15 minutes.
Remove the ginger, lemon grass and kaffir lime leaves.
Taste and adjust seasoning if needed with fish sauce, sugar and tamarind.
Carefully lay the fish pieces in the sauce and cover.
Simmer at a low heat for ± 5 minutes until the fish is cooked through.
In the meantime steam the snow peas for 5 minutes (or boil for ± 3 minutes).
Serve with steamed rice and the spring onion, koriander and lime on top.
Drizzle with some chili oil. Enjoy!
Of course you can also use a ready made curry paste, but sometimes it's just easier to use your pantry ingredients. I also love knowing what I actually add to my dishes.